Tag Archives: Mango

Sharky Oven Gloves goes vegan…

Guess what?  It’s already April 1st in my time zone, which means…  April Fools’!!  Nobody panic, Sharky Oven Gloves is most certainly not launching into veganism (like I’d ever choose to cut butter and cheese out of my life…).  Well, except for today’s post which does actually feature a vegan recipe (shock horror, I know).  You see, this is my entry to the March Breakfast Club challenge, and I’m cutting it extremely fine with the deadline since it’s already April for me, but thankfully the timezones are totally playing into my favour with this!  The challenge is being hosted by Makey Cakey and she chose the theme “deliciously dairy-free“, which was definitely a real challenge for me.  I’m a total dairy fiend, and I’ll let you in on a little secret: one of my greatest fears is to suddenly develop lactose-intolerance.  I drink a glass of milk every morning, I eat a heck of a lot of cheese and you are guaranteed to find at least three different types of cream hanging out in my fridge at any given time.  So it’s taken me the entire month to actually come up with something to make for the challenge.

Initially on reading the challenge theme, I thought it wouldn’t be too hard, I could just make something that doesn’t involve milk or yoghurt.  Or cheese, which I don’t usually have for breakfast anyway.  Simple.  And then I realised that butter is also dairy product.  Oh.  That complicates matters somewhat.  Which is how I ended up with a vegan recipe for today’s post – I’ll be honest, dairy-free or vegan foods are not usually my top choice when it comes to trying out recipes.  And by not usually I mean never.

I didn’t want to mess with the original recipe too much – baking without eggs, butter or milk is something that I never do so it’s difficult to judge the effects of changing the ingredients.  I used wholewheat flour instead of normal flour, and added some banana chips and left it at that.  After my new-found love of the combination of mango and chocolate, I very nearly threw some chocolate chips in, but then remembered that chocolate isn’t dairy-free.  I also very nearly buttered the tin, but luckily realised that that would defeat the entire point of this.  I wasn’t terribly convinced by how the recipe was going to turn out.  The batter seemed odd to me, but I put it in the oven, crossed my fingers and contemplated drinking a big glass of milk whilst waiting for it to come out…  It turned out better than I was expecting – it tastes totally delicious and although it seems a little dry, luckily the mango chunks give the loaf some moistness, which balances it out.  As a result of this, I’m now slightly less distressed at the prospect of vegan or dairy-free baking, but my huge fear of suddenly developing lactose-intolerance still stands.

Mango banana bread

Makes 1 loaf
Slightly adapted from Joy the Baker

The batter seemed a bit odd and rather dry as it went into the tin, but it came out well – the mango chunks help to moisten the loaf whilst it bakes.  I would perhaps suggest adding an extra half banana for moistness though.  The banana chips are totally optional but add a lovely little crunch.  This loaf will keep for a few days if wrapped and kept at room temperature.

Ingredients

1 mango
2 large, very ripe bananas
70ml organic rapeseed oil
80g soft brown sugar
2 tsp vanilla extract
250g whole wheat flour
3 tsp ground cinnamon
2 tsp ground ginger
Pinch salt
1 tsp bicarbonate of soda
Handful of banana chips (reserve some for the topping)
Demerara sugar, for topping (optional)

Directions

1.  Line a 12 x 20 cm loaf tin with baking paper.  Pre-heat the oven to 175°C.

2.  Chop the mango into about 1cm chunks.  Set aside.

3.  Using a fork, mash the bananas in a large mixing bowl.  Whisk in the oil, sugar and vanilla extract.

4.  Sift the flour, spices, salt and bicarbonate into the wet ingredients.  Tip the bran bits of the whole wheat flour in as well.  Stir together with a spoon until just combined.

5.  Add the chopped mango and crumbled banana chips, and fold in (don’t panic if it seems very dry).  Spread the batter evenly in the prepared loaf tin, and sprinkle with the sugar and a few more crumbled banana chips.  Bake for 45-50 mins, until lightly brown on top and a toothpick inserted in the middle comes out just clean.  Allow to sit in the tin for 20 mins before turning out onto a wire rack to cool fully.

Enjoy!

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Filed under Recipes, Sweet Foods

Baking muffins, the impractical way…

In my last post I declared that I was going to be blogging more regularly again, but that clearly hasn’t really happened…  I may have forgotten to factor in the fact that I don’t have internet at home yet.  A minor oversight there.  But, as I also mentioned in my last post, I have moved into my new flat!  Which means that I have a kitchen again, hurrah!  Unfortunately, the crockery and cookware that were supposed to come with the flat haven’t actually made it into the flat yet…  The estate agent was supposed to drop it all off the evening that I moved in, then the next day, then it transpired that the estate agent didn’t actually have any of it yet, so she ordered it online to be delivered to the flat.  Luckily, I came to NZ vaguely prepared: I brought a vegetable knife, a measuring cup, my oven gloves, my apron and my silicone muffin moulds with me in my suitcase.  I’m not kidding (don’t judge me).  My rather resourcefully-assembled breakfast on my first morning in my new flat looked something like this:

I have since managed to borrow a knife, fork, spoon, bowl and saucepan from somebody to tide me over. I missed the delivery on Wednesday because I had to go in to uni to do some really important stuff, like sitting an English test.  Yes, really.  I had to sit a compulsory English test.  Which showed that my “language skills are appropriate for university.”  I’d have thought that would be fairly obvious considering that I was recently awarded an undergraduate degree (which involved writing a dissertation) by a generally well-regarded English-speaking university, but I’ve now sat a slightly pointless computerised test to prove it.  Anyway, I digress.  I’ve been wanting to bake since I moved in, but I’m obviously a little bit limited at the moment.  Any sensible person would have waited until the delivery of all the kitchen stuff today…

But I do love a challenge.  I saw some beautiful mangoes a couple of days ago and decided that I absolutely wanted to bake with them.  Once I have an idea, I tend to want to try it out as soon as possible, so in the absence of any baking tins, my options were limited to using my silicone muffin moulds.  I decided to attempt mango and chocolate muffins.  I had originally intended to include nuts, too, but couldn’t find the ones I wanted.  When I’ve figured out where to get those from, I’ll try my original idea.  In the mean time, I’ll be munching on these, which came out totally delicious, somewhat against the odds.  They aren’t the most perfect-looking muffins I’ve ever made, but considering that it’s the first time that I’ve used my new oven (which seems to heat better than I was expecting) and I made up a large proportion of the recipe as I went along, I’m really pleased with how they came out… I also couldn’t sift the dry ingredients (I don’t have a sieve yet), so they were a little less fluffy than I’m used to, but they taste so fruity and wonderful.  I got much more flesh from the mango than I was expecting, so they’re actually about 40% mango, which makes the muffins wonderfully moist and adds a hint of juicy sweetness which is perfectly counter-balanced by the slightly bitter dark chocolate chips.  I can’t wait to make these again!  (I have another mango in the fridge, I’m seriously tempted…)

The sign in the shop where I got the mangoes from said they were from NZ, but I wasn’t aware that mangoes were grown in NZ and I have a suspicion that they’re actually from Peru…  So I’m not sure if they’re actually local or not, but they are definitely in season, so I’m submitting these to Fabulicious Food‘s Simple and in Season blog challenge, which I’ve missed for the last couple of months.

I’m also submitting these muffins to a new blog challenge that was started last month by Caroline Makes and The More Than Occasional Baker: Alphabakes.  The host randomly picks a letter of the alphabet, and participants have to come up with something which either features a main ingredient or is a type of baked good beginning with that letter.  This month’s host is Caroline Makes, and she has chosen the letter “M“.  Which is obviously an excellent choice of letter.  Not that I’m biased towards the letter of my first name or anything…  These mango and chocolate muffins satisfy both options – do I get bonus points?  Anyway, I shall stop rambling on – the above-mentioned English test obviously didn’t test my ability to be concise, because I’d clearly have failed it.

Mango & chocolate muffins

Makes 10-12 muffins
Adapted from Mad About Muffins

As mentioned above, this is the first time I’ve used this oven, and I had to eye-ball quite a few of the ingredients, so whilst the muffins turned out wonderfully for me, do bear that in mind!  As I don’t have any scales at the moment, I can’t tell you the weight of mango flesh that I used, but just play it by eye.  I had thought of roughly mashing about half the mango and leaving the other half diced, but I forgot about that when I was actually making them.  As with most muffins, these are best eaten within a day of baking.  They make great snacks, but also an excellent breakfast.

Ingredients

1 smallish mango
175g all-purpose flour
¾ tbsp baking powder
Pinch of salt
75g light muscovado sugar
100g unsalted butter
1 egg
125ml yoghurt
5 tbsp milk
75g chocolate chips

Directions

1.  Line 10-12 muffins tin sections with paper liners or set out silicone moulds on a baking tray.  Pre-heat the oven to 200°C/fan oven 180°C.

2.  Peel the mango and remove as much flesh as possible, dice the mango flesh and set aside.

3.  Sift the flour, baking powder, salt and sugar into a large bowl (you may need to push the sugar through with the back of a spoon).  Stir together.

4.  Melt the butter in a small saucepan or in the microwave.  Meanwhile, lightly beat the egg in a small bowl with a fork, then add the yoghurt and milk and mix together.

5.  Add all the wet ingredients, including the butter, to the dry ingredients and stir with a large metal spoon until just combined (don’t overmix – it’s perfect if you can still see a bit of flour).  Gently fold in the diced mango and chocolate chips.

6.  Spoon the batter into the prepared muffin tin sections.  Bake for 18-22 mins until well risen and golden and the tops spring back when lightly pressed (don’t press down on a chocolate chip though – they get really hot!).  Transfer to a wire rack to cool a little before eating.

Enjoy!

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Filed under Recipes, Student Life, Sweet Foods